Curry Puffs (Epok-Epok)

Experience the delightful flavors of Curry Puffs (Epok-Epok). Crafted with McCormick's signature spices, including Coarse Black Pepper, Turmeric Powder, and Garlic Powder, these puffs offer a perfect balance of textures and spices. Easy to prepare and irresistibly tasty, they make for a perfect snack or a standout dish at any gathering. Serve hot and elevate your taste buds with this scrumptious delight!

  • 60min

    prep time

  • 30min

    cook time

  • 15



  • 1/2 piece / 150g Boneless chicken thigh, diced
  • 3 pcs / 450g Potatoes, boiled, diced and cooled
  • 4 tsp / 8g Curry powder
  • 1/2 tsp / 2g, McCormick® Turmeric, Ground
  • 1 tsp / 3g, McCormick® Garlic Powder
  • 1/2 tsp / 1g, McCormick® Coarse Ground Black Pepper
  • 1/3 cup / 50g Shallots, minced
  • 1/2 tsp / 2g Salt (for filling)
  • 4 cups / 500g All-purpose flour
  • 1 1/4 cups / 280g Warm water
  • 2 tbsp / 30g Butter
  • 1/4 cup / 60g Vegetable oil
  • 1 tsp Salt (for pastry dough)
  • As needed All-purpose flour (for dusting)
  • As needed Vegetable oil (For frying)

Nutrition information (per serving)


  • To make the pastry dough, heat up the oil over medium low heat.

  • Add the warm oil and butter into the all-purpose flour, combine and mix well.

  • Add the warm water and salt (for pastry dough) into the flour mix and knead until a dough forms, wrap it up and rest the dough for 20 minutes.

  • To make the filling, sauté the shallots until soft, add the chicken and cook it 70% through, remove from heat to cool.

  • Combine the chicken, potatoes, salt (for filling), and all the spices including McCormick Turmeric powder, McCormick Garlic Powder and McCormick Coarse Ground Black Pepper, mix well. Add a little water if mix is too dry (optional).

  • Divide both the pastry dough and filling into 15 portions each, dust with all-purpose flour to prevent sticking.

  • Roll each pastry dough into a flat disc, pack the filling into the middle of the disc and fold in half to seal, press out any air pockets.

  • Using a fork, press the edges of the pastry to seal tight.

  • Heat up oil in a pot to about 175 degree Celsius, fry the curry puffs until light golden brown.

  • Serve hot.